Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible custard-like mascarpone cream that contains no raw egg. Tiramisu dessert is elegant and divine, and this recipe is easy enough for beginners. Watch my video tutorial below and learn how to make a classic Tiramisu.
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Helpful Reader Review
“Tiramisu is one of my favorite desserts, and this recipe is amazing! I’ve made it several times, and it’s always a hit.“ – Lisa ★★★★★
Italian Tiramisu Video
My homemade tiramisu recipe looks so impressive, tastes amazing, but comes together in only 5 simple steps. It’s a great make-ahead dessert since the flavors get better over time!
What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” because one bite will put you in a good mood! Authentic Tiramisu dessert has 2 main layers: sponge cake (ladyfingers) soaked in coffee liqueur, and then topped by a decadent mascarpone cream layer. Classic Tiramisu recipes often contain raw egg yolks, but we use a different process to create the custard-like cream with the same amazing texture and flavor.
I love classic Italian desserts like Panna Cotta, Affogato, and let’s not forget the Berry Tiramisu. This classic Tiramisu recipe is probably the most iconic Italian dessert, which is why it’s on the menu in nearly every Italian restaurant. This homemade version does not disappoint!
Ingredients for Tiramisu
My easy Tiramisu recipe calls for a short list of ingredients, but be sure to check out the substitution ideas below.
- Espresso or strong coffee – Use espresso if you have an espresso machine, or use your favorite strong-brewed coffee. See substitutes below.
- Golden Rum – flavors the cream and the coffee syrup. The light color keeps the cream layer lighter in color.
- Ladyfingers – Lady Fingers, called “savoiardi” in Italian, are essentially sponge cake cookies, and they are easily found at grocery stores or online. Dry and crisp ladyfingers are preferred. Ladyfingers are great in other no-bake desserts like Charlotte Cake, Raspberry Mousse Cups, and my Berry Trifle.
- Egg yolks and sugar – heated in a double boiler to gently cook the yolks and dissolve the sugar. Use the leftover egg whites in an Omelette or to whip up delicious Pavlova.
- Mascarpone cheese – essentially the Italian version of cream cheese, stabilized with lemon juice or citric acid. It has a smoother consistency, is milder in flavor, and has twice as much fat as cream cheese.
- Heavy Whipping Cream – Use chilled right out of the fridge. Opt for Heavy cream instead of light or regular cream, since these could make the mixture runny.
- Unsweetened cocoa powder – optional, for garnish.
Substitutions
My Tiramisu recipe uses classic ingredients, but you can get the same great result with these easy swaps:
- Rum – You can switch to dark rum, Grand Marnier, or amaretto, if needed, or you can omit it and add a bit of vanilla extract to taste.
- Coffee – if you’re concerned about caffeine, try decaf for the same traditional coffee flavor, but if you want a different flavor profile, check out our Berry Tiramisu.
- Mascarpone – substitute with full-fat cream cheese, like in our Tiramisu Yule Log
How to Make Tiramisu
- Soak the Ladyfingers – Mix coffee and rum in a bowl, and then quickly dip half of the ladyfingers in the coffee mixture. Arrange them in a 9×13 casserole.
- Whisk the eggs and sugar together in a heat-proof bowl and then set it over a saucepan of simmering water to steam on low heat, but make sure the bowl isn’t touching the water. Whisk for 9-10 minutes. Remove from the steam and whisk for a few minutes to cool slightly.
- Beat mascarpone and rum together in a separate bowl with an electric hand mixer, and then beat in the cooled yolk mixture until blended.
- Whip cold heavy cream to stiff peaks. To get stiff peaks, start with a chilled bowl and whip the heavy cream until you can lift the beaters out of the fluffy cream and it stands straight up. If the tips fall slightly (soft peaks), whip a little longer. Fold half of the cream into the mascarpone mixture with a spatula, then fold in the rest.
- Spread half of the cream over the ladyfingers, and then dip the remaining ladyfingers and arrange them over the cream. Layer the remaining cream on top, and then cover and refrigerate overnight. Dust with cocoa powder and serve.
Tips for the Best Tiramisu Recipe
After years of making this recipe, here are a few of my tips to get the best result:
- Do not over-soak the ladyfingers, or the layers may collapse. A quick dip on each side is enough.
- Use cold HEAVY whipping cream to whip slowly to get stiff peaks for more stability. Don’t overbeat, or it will turn buttery and difficult to blend.
- Fold just until combined -when folding the cream into Mascarpone, do not over-mix or it may turn grainy.
- Chill the cake for at least 8 hours or overnight, and it will be very easy to slice and serve.
This is the best tiramisu recipe because the flavors are classic and decadent, but the easy-to-follow directions make it simple enough for beginners! Impress your guests with this elevated and supremely delicious dessert.
Make-Ahead and Storage
The eggs are cooked in my tiramisu recipe, so the dessert can be kept longer in the fridge. The flavors taste better the longer it rests!
- To Refrigerate: Cover and chill for up to 5 days.
- Freezing: Cover in a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the fridge.
Tiramisu Recipe
Ingredients
- 1 1/2 cups espresso , (or strong coffee), room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
- 6 egg yolks, (large)
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold*
- 2-3 Tbsp unsweetened cocoa powder, to dust the top
Instructions
Soak the Ladyfingers
- Dip – In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time, and then arrange them in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist, but do not soak ladyfingers or the cake will collapse.
Mix the Tiramisu Mascarpone Cream
- Whisk – In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened, and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down. Then set it aside to cool while doing step 3.
- In a separate bowl, beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- Whip – In a separate chilled bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream, then blend in the remaining whipped cream, just until incorporated. Do not overfold, or it will become grainy.
Layer the Tiramisu
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange the remaining ladyfingers on top, and then spread the remaining cream on top. Cover with foil and refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time – the color will just darken from the moisture.
Notes
Nutrition Per Serving
Filed Under
More Dessert Casseroles
These are the best-rated and most requested desserts that fit conveniently into a 9×13 casserole dish:
- Tres Leches Cake
- Lemon Bars
- Overnight Cinnamon Rolls
- Apple Crisp
- Baklava
- Pumpkin Cake
- Easy Cinnamon Rolls
- Peach Crisp
- Strawberry Pretzel Salad
Hi Natasha!
Will this recipe work/still be good if I only use 4 eggs instead of 6 (or less). I usually follow a 1st time recipe exactly and make adjustment the 2nd time or after but I wanted to ask before attempting it as I’m making my own bday cake during these times and choosing your recipe! Thank you.
Hi Leila, I always make it with 6 but if you are scaling down the entire recipe, I would suggest scaling proportionally.
I LOVED it. The recipe is so easy and I loved how it turned out!!
Thank you Natasha
Yay thank you for your great feedback, I’m so glad you loved it!
What can we replace rum wth
You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I made this and was thrilled by how it turned out. It was so easy to make and tasted amazing. Made it again since. Thank you for your inspiration Natasha.
Awesome! Sounds like this is going to be one of your favorite dessert recipes, thanks for sharing your feedback with us!
I was afraid to make this but it turned out so good! I appreciate the carb count since I have a Type 1 diabetic son. Absolutely a hit..
I’m so happy you enjoyed that. Thank you for sharing that with us, Rose!
First time making tiramisu and it was a hit! Your recipe is great. I was afraid it was going to taste eggy but it didn’t.
I’m so glad that you loved this, Elizabeth! This is an all-time-favorite at home too. Thanks for your excellent review!
Hi Natasha. This Tiramisu was a huge hit with the family. They finished the entire tray in a day. Has been requested to be made once a month at least. A favourite!!!!
Thanks from Berlin, Germany.
That’s so great! It sounds like you have a new favorite! I’m so glad your family is enjoying it!
Hello Natasha. Thank you very much for all your great recipes. Question about the rum? Can i substitute it with rum essence? Thank you .
Hi Alin, I have not tested that with rum essence to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha,
I LOVE all your recipes! I’ve made this 3xs now and it never fails 🙂 With this issue in CA, I finally have more time to cook/bake at home. Your website/youtube videos are my first stop to discover another savory dish. Thank you and your husband so much for providing us with great recipes and entertaining YT videos!
Thank you so much for your kind words and great feedback. I am always more than happy to help provide everyone with new videos and recipes that you can try. Stay safe and healthy!
I researched a good deal because I did not want to use uncooked eggs. I finally found Natasha’s and made it. I used rum and B&B for the liquor. It was the best tiramisu I’ve ever had .
What a wonderful feedback. Thank you so much for a great review, I am so glad that you enjoyed it!
What brand of 9 x 13 casserole dish do you use? I noticed the white one that you use quite often and it seems like a good one. Thank you.
Hi Wanda, we used this 9×13 casserole dish here. I hope that helps.
Hi Natasha.
If I make this into a round springform cake, will it hold if I take it out from the form? Want to make it looks bit more fancy for a Bday cake.. thanks.
Hi Elena, that should work great in a springform!
I cut the recipe in half and a bit less sugar. It tastes ultimately fantastic. Your recipes are always awesome! Thank you!
That’s awesome thank you so much for the great review!
Can I leave out the rum or replace it with something?
Hi Ammel, You can omit or substitute. Please see the section above labeled: “Can I Substitute the Rum?” I hope that helps.
This recipe is awesome! I made half the recipe and cut the sugar about 1/2 as well. It is so delicious! Thank you 😊
So great to hear that, Tina. Thank you for your awesome feedback!
I made this yesterday for my son who loves coffee (and dessert of course!) and it was delicious. I had to do an extra quick dip of the lady fingers because they were fresh and not a cookie style, but it worked out fine. I will definitely make this one again. Thank you for the recipe Natasha!
Thanks for sharing that with us, Denise. So happy to hear that you loved this recipe!
When warming the egg mixture with the sugar the egg didn’t turn yellow. Did I do something wrong?
Hi Vera, you want to keep it on low heat until the mixture is lighter in color and slightly thickened. It should be a lighter yellow color than when you first start.
My egg yolk and sugar mixture still feels kind of grainy. Suggestions
Hi, is it okay if I replaced the marcaspone cheese for regular cream cheese? Marcaspone cheese is expensive. Thank you!
Hello! Yes, you can substitute with cream cheese but the flavor and texture will be different.
Awesome. Thank you very much for the quick response!!
You’re welcome!
Have you ever tried making your own Mascorpone? It is not hard at all and maybe could save you a few bucks.
All the great ingredients, but something went wrong! It never set up, even with a full 24 hours in the fridge. I’ve made tiramisu before and never had this problem. Followed the directions exactly. If you have any suggestions as to what may have happened, I’d love to know because the flavor was great. I am at very high altitude, but since it isn’t baked, I don’t think that’s the problem.
Hi Hoppi, did you make sure to heat the yolk mixture long enough until it was the same consistency and color as you see in the video? Sometimes the extra moisture from that can be problematic. Also, make sure you use HEAVY whipping cream which has a higher fat content than regular whipping cream and beat that long enough – if you under beat the cream, it won’t set properly.
Natasha, I don’t know how to do it, but I tried a few of your recipes and everything was perfect, delicious, amazing!!!!! Thank you
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Just a quick question. Before I make this, I have a serious allergy to undercooked eggs. Are these eggs cooked enough so I won’t have a reaction?
Hi Janet, That is a bummer but I am glad you are cautious. I can’t speak to your allergy specifically but I would suggest doing what your doctor recommends for the right doneness temperature for eggs for your specific situation and then check with an instant-read thermometer.
Natasha thank you for all the wonderful recipes. Your videos help me be a more confident cook.
Aww that’s the best! I’m so inspired reading this feedback!
Hi Natasha,
All the way from Dubai, an ardent fan of all your recipes! Tiramisu is my favorite dessert and this was my first attempt to make one and it turned out so good! Must say this has to be by far one of the best Tiramisu recipes ever! Thank you so much! I’ve shared this with friends and family!
That’s so great! It sounds like you have a new favorite, Vinita!